ALL RECIPES
Ribeye Steak
Ribeye Steak
INGREDIENTS
- one WAGYU BEEF SIRLOIN FROM JAPAN OR KOBE
- one Celeriac
- six baby carrots
- one pinch
- one tsp Wasabi
- A pinch White pepper
- A whole milk
- A butter
- A of salt
- two hundred fifty ml Vegetable-stock
- A pinch Duck fat
- one sprouted seeds
PREPARATION
STEP 1
Letting meat thaw overnight in refrigerator. Preferably leave it in the fridge until ready to prepare – the fine marbling melts at twenty four°C.
2ND STEP
Peel the celeriac and cut it into pieces. Cook it over low heat in salted whole milk. Put a little milk in a container with the cooked celery. Purée with a knob of butter. Season with wasabi and Murray River salt and adjust if necessary.
STEP 3
Cooking carrots in vegetable stock with one tbsp of butter. Glaze them in a pan with the duck fat. Season with Murray River salt and pepper.
STEP 4
Removing meat from the refrigerat Heat a dry frying pan without fat. Sear the meat for 3 1/2 to four minutes on each side over low heat. Remove from skillet and let stand three minutes.
Enjoy !
